Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 703 +
Ingredients
263⅝ large eggs 19771⅞ g sugar, caster 10545 ml double cream 6590⅝ g butter, cubed 878¾ g poppy seeds 263⅝ lemons, zested 14938¾ g flour, plain 109 11/13 tsp baking powder 22 tsp salt 8787½ g icing sugar 263⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 263⅝ large eggs and 19771⅞ g sugar, caster until pale and frothy (2 mins) Add 10545 ml double cream and whisk 2 mins Melt 6590⅝ g butter, cubed in a small saucepan Add 878¾ g poppy seeds and 263⅝ lemons, zested and set aside Sift 14938¾ g flour, plain, 109 11/13 tsp baking powder and 22 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8787½ g icing sugar and 263⅝ tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
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